TECHNOLOGICAL PROPERTIES OF SONOCHEMICALLY TREATED RECONSTITUTED MILK

Olga KRASULYA, Oksana KOCHUBEI-LYTVYNENKO, Vladymyr BOGUSH, Nataliya TIHOMIROVA

Abstract

The aim of this study was to examine the character of the sonochemical effects of treatment on technological and microbiological parameters of water and reconstituted milk. Sonochemical processing performed in a reactor ultrasonic cavitation (RUC) with a piezoceramic ultrasonic transducer with power level at 45, 60, 80, 100 % of capacity (1000 W) and temperature (20 ± 2), (40 ± 2) and (50 ± 2) °C. We reported on the effect of ultrasound for water pretreatment in the technology of reconstituted milk product. We showed that ultrasound (US) treatment of water changed its dissolving ability, due to destruction of water hydrogen-bonded network. It was experimentally confirmed that the sonochemical treatment poses an inactivating effect on the total microorganisms and fungi, and that the impact effect depends on the processing parameters - power and temperature. Overall, we showed that the sonochemical reactor reported here used for ultrasound water pretreatment can be successfully implemented in food industry and have positive effect on the quality of reconstituted milk as well as extended shelf life of the final product.

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